Bobby Flay's Slow-Cooked Salmon with Broccolini, Capers & Serrano Pepper
“The capers and serrano offer a bit of acidity and heat to counter the rich-tasting fish,” says the Food Network star and author of Bobbly Flay Fit.
Bobby Flay’s Slow-Cooked Salmon With Broccolini, Capers & Serrano Pepper
4 tbsp. olive oil, divided
1 garlic clove, thinly sliced
1 lb. broccolini, coarsely chopped
2 tsp. kosher salt, divided
1 tsp. black pepper, divided
¼ cup rice vinegar
1 serrano chilli, thinly sliced
2 tbsp. small capers, drained
2 tbsp. extra-virgin olive oil
1 (1¼-lb.) skin-on salmon fillet
1. Preheat oven to 400 degrees. Heat 2 tablespoons of the olive oil in a saucepan over low. Add garlic, and cook until soft, about 2 minutes. Let stand 5 minutes; remove and discard garlic.
2. Combine broccolini and garlic oil on a rimmed baking sheet; toss to coat. Season with ½ teaspoon of the salt and ¼ teaspoon of the black pepper. Roast in oven until golden brown and crispy-tender, about 15 minutes.
3. Meanwhile, combine vinegar and serrano in a small bowl; let stand 15 minutes. Whisk in capers and remaining 2 tablespoons olive oil; stir in ½ teaspoon of the salt and ¼ teaspoon of the black pepper.
4. Transfer broccolini to a medium bowl; add vinaigrette, and toss to combine. Let stand at room temperature at least 15 minutes to allow flavors to meld.
5.Reduce oven temperature to 250 degrees. Brush extra-virgin olive oil on both sides of fish, and sprinkle with remaining 1 teaspoon salt and ½ teaspoon black pepper. Place in a small baking dish, and bake until buttery and soft and a thermometer inserted in thickest portion reads 140 degrees, about 45 minutes. Transfer fish to a platter, and spoon broccolini relish over the top.
Active time: 30 minutes
Total time: 1 hour, 30 minutes
Tip! While shopping for broccolini (which is a cross between leafy Chinese broccoli and regular thick-stemmed broccoli), look for firm stems without soft spots, a moist base and tight heads without flowering.